Hot Food & Recipes

Servings: 6 Servings
Category: Jamaican | Pork | Ceideburg
Ingredients

• 3 To 4-pound slab of pork
• -spareribs
• 3/4 c Coarsely chopped onion
• 4 Cloves garlic, quartered
• 2 To 4 fresh or canned
• -jalapeno peppers, seeded
• -and chopped
• 2 tb Ground allspice
• 1 tb Minced fresh ginger
• 1 tb Salad oil
• 1 ts Ground nutmeg
• 1 ts Salt
• About 12 fresh bay leaves *
• Lime-Dressed Avocado
• -(recipe below)
• 1 lg Papaya [VERY optional, S.C.]

Directions
* Or dry bay leaves soaked in water for about 1 hour. Grilling time: 1 to 1 1/4 hours Made this for dinner Sunday. Thought the ribs got a tad over done. Next time I’ll cut the cooking time by about fifteen minutes. The recipe doesn’t call this a “jerk” type dish, but the spices are similar and the slashes in the meat are right up that alley. Make 1/4-inch-deep slashes between ribs on both sides of spareribs slab. In a food processor or blender, combine onion, garlic, jalapeno peppers, allspice, ginger, oil, nutmeg and salt. Whirl until pureed. Rub spice puree over surface and into slashes on both sides of spareribs slab. cover and let stand for 1 to 2 hours (or refrigerate until next day). Barbecue ribs by indirect heat. Distribute bay leaves over meaty sides of ribs; then place ribs, meat side up, on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook until ribs are well browned on outside and meat near bone is no longer pink; cut to test (1 to 1 1/4 hours). Near end of cooking time, prepare Lime-Dressed Avocado; also cut papaya into wedges. To serve, cut spareribs into 2- to 3-rib portions. Arrange on a large platter with avocados and papayas. Makes 4 to 6 servings. Makes 4 to 6 servings. LIME-DRESSED AVOCADO: In a small bowl, stir together 3 tablespoons each lime juice and salad oil, 1 teaspoon sugar and 1/8 teaspoon each red pepper flakes and oregano leaves. Season to taste with salt. Cut 3 large ripe avocados in half lengthwise; pit, but do not peel. Pour equal amounts of lime dressing into each avocado cavity, making sure all cut surfaces are coated. Makes 6 servings. Got this from a flier for a new cookbook, the Sunset “Ultimate Grill Book”. Posted by Stephen Ceideberg; April 24 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Servings: 4 Servings
Category: Jamaican | Soups/stews | Beef
Ingredients

• 1/3 c Dried small white beans
• 1 tb Vegetable oil
• 3 lb Beef oxtails
• 3 Garlic cloves; peeled and cr
• 1 md Yellow onion; peeled and dic
• 1 md Tomato; diced
• 2 c Canned beef stock
• 2 c Water; (approximately)
• 2 tb Freshly ground allspice; or
• Salt; to taste
• Black pepper, freshly ground
• Tabasco sauce; to taste

Directions
Recipe by: Jeff Smith Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, then turn off the heat. Allow to sit for 1 hour, covered, then drain. Brown the oxtails well in the oil. Place the oxtails in a 6-quart stove-top casserole. Add the garlic, onion and tomato. Add the beef stock and enough water so it just covers the contents of the pot. Add the allspice, salt and pepper. Cover and simmer for 3 1/2 hours, adding the drained beans after 1 1/2 hours. Stir occasionally. Remove the lid during the last hour of cooking if you want a thicker sauce. Be careful the pot does not dry out. Season with salt, pepper and Tabasco sauce. This recipe serves 4 to 5. Comments: I first tasted this dish in Kingston, Jamaica, at a colorful local restaurant called The Pepperpot. I was really surprised by the brightness of flavor and for a moment both Craig, my assistant, and I were stumped. The assertive flavor of allspice was so obvious that we missed it. This recipe is close to what is served at this wonderful restaurant. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-16-1991 issue – The Springfield Union-News Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 09-06-1995 Posted to MM-Recipes Digest V4 #195 by “Griff” on Jul 28, 1997

Servings: 4 To 6
Category: Jamacian | Caribbean | Goat | Lamb | Meats
Ingredients

• 2 lb Goat or Mutton
• - cut into 1 inch cubes
• 1 Garlic clove; minced
• 2 lg Tomatoes; peeled and seeded
• -and coarsely chopped
• 2 md Onions; chopped
• 1 Scallion with top; minced
• 1 Shallot; minced
• 1 Chile; Scotch Bonnet (HOT!)
• - seeded and minced
• 3 tb Curry powder, Madras Type
• Salt
• Pepper, freshly ground
• 2 tb Butter
• 1/4 c Oil, vegetable; for frying
• 2 1/2 c -water

Directions
=========================> Directions <========================= Place meat in the large bowl and add the garlic, tomatoes, onions, scallion, shallot, chile, curry powder, salt and pepper. Mix them together well and allow the meat to marinate for at least 30 minutes. Heat the butter and oil in a large skillet. Remove the meat from the marinade, reserving the marinade, and brown the cubes in the skillet. Add the marinade, then the water. Cover and cook over medium heat for 1 1/4 hours, or until the meat is tender. Taste for seasoning and serve over white rice. =====================> Notes and Credits <===================== This dish is a legacy of the culinary mixing of the Caribbean. India’s curry spices up the goat meat that is an island staple. In the States, goat meat can be found in butcher shops in Caribbean neighborhoods or in Greek neighborhoods.

Servings: 46 Servings
Category: Jamaican | Caribbean | Goat | Lamb
Ingredients

• ———> source <---------
• “Caribbean Cooking
• For Pleasure”
• Shared by Dorothy Hair 6/94

Directions
—————————-JAMAICAN CURRY GOAT—————————- 1 1/2 lb Goat or Mutton – cut into 1 inch cubes 1 ts Salt 1 ts Pepper, freshly ground 1 tb Curry powder 1 oz Lard or cooking fat 1 Onion; sliced 1 1/4 c Stock 2 Chiles – seeded and chopped 2 Potatoes, English -peeled and diced =========================> Directions <========================= Season the meat with salt and pepper and curry powder, sifted together and rubbed into the cubes. Set aside for 1 hour. Heat the lard or fat in a saucepan, add the meat and onion and brown lightly. Add the stock and chilies, cover and simmer over a low heat until the meat is tender; the timing varies with the meat, mutton, which is more often used for "curried goat", takes less time than goat. Add the potatoes and continue cooking for a further 20 minutes or until they are soft and the gravy thickens. Serve on a bed of rice. =====================> Notes and Credits <===================== This is almost a National Jamaican dish, eaten by many people at least once a week, even the Ras Tafaris, the sect who follow the Emperor of Ethiopia. The “Rastas” make very durable cooking bowls from scrap aluminium, hand cast in sand. The aluminium is melted over a charcoal fire, poured into a mould and plugged after it hardens. Once can put these bowls on the fire and they stay hot for a long time after removal, cold things stay cold and they can be hurled around and never break. Goat and mutton are the meats of the Jamaican people; in small villages one may see a sign “Curried goat today” very much like “Fish Frying” in some shop windows in England. “Caribbean Cooking for Pleasure” by Mary Slater, The Novelty Trading Co. Ltd, Kingston, Jamaica published by Hamilyn Publishing ISBN 0-600-318-001 1973

Servings: 1 Servings
Category: Jamaican | Curry
Ingredients

• 1 ts Cooking oil
• 1 lg Onion; sliced
• 1/2 Bell pepper; diced
• 2 Cloves garlic; minced
• 2 Baby tomatoes
• 3 Stalks green onions; chopped
• Thyme to taste
• Salt and pepper to taste
• 1 ds All-purpose seasoning
• 1 ds Curry powder
• 1 Whole chicken; cut in small
• -pieces

Directions
1. Heat oil in a saucepan and add garlic. 2. Combine the rest of the ingredients in a separate bowl and add chicken. 3. Once garlic is heated, add chicken mixture to saucepan. Cover and steam until cooked. Posted to recipelu-digest Volume 01 Number 416 by RecipeLu on Dec 30, 1997

Servings: 1 Servings
Category: Jams & | Jellies
Ingredients

• 10 Whole jalapeno; stems
• -removed
• 2 md Red bell pepper
• 1 1/2 c Distilled vinegar
• 6 c Sugar
• 1/3 c Lemon juice
• 4 oz Liquid pectin
• 10 dr Green food coloring

Directions
Place chiles and peppers in a blender and puree until finely chopped. Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally. Remove pan from heat and stir in sugar and lemon juice. Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute. Skim off foam and bottle in sterilized jars. Posted to MC-Recipe Digest V1 #173 Date: Sun, 28 Jul 1996 17:06:29 -0700 From: Gerald Edgerton

Servings: 1 Servings
Category: Jelly
Ingredients

• 6 -(up to)
• 8 Fresh jalapeno peppers;
• -seeded and chopped
• 16 oz (fl) white vinegar
• 3 1/2 oz Sugar

Directions
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) Date: Tue, 3 Sep 1996 16:02:25 +0200 Place all ingredients into a non-reactive saucepan and bring to the boil. reduce to a low heat and simmer for about 1 hour, until mixture is thick. Cool slightly and puree in a blender. Pour into a jar and allow to cool completely. Cover and refrigerate overnight before serving. Will keep for several weeks in the refrigerator. Makes about 350ml (12 fl oz) of jelly. CHILE-HEADS DIGEST V3 #093 From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Jelly
Ingredients

• 3/4 c Jalapeno (or serrano)
• -peppers
• 2 md Green bell peppers;
• -seeded and sliced
• 1 1/2 c Distilled white vinegar
• 6 1/2 c Sugar
• 1 Bottle (6-oz) liquid pectin
• 1 tb Dried red pepper flakes
• Green food coloring;
• -optional

Directions
Date: Sun, 24 Mar 1996 00:04:12 -0500 From: Wendy Lockman Servings: makes 4 – 1/2 pint jars Notes: Generally used as an hors d’oeuvre with cream cheese on water biscuits. (That’s Horses de Ovaries, Al). You can also use it as a glaze for meats, game, and poultry or as an accompaniment to meats or game. Place jalapeno peppers, green peppers, and vinegar in bowl of food processor. Using metal blade and quick on and off turns, finely grind peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour into hot sterilized jars and vacuum seal. (Hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin SHARED BY:Jim Bodle 6/92 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #85 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Jelly
Ingredients

• 3 c Apple cider vinegar
• 10 c Sugar
• 20 Jalapenos; stemmed, seeded,
• -finely diced
• 3 lg Anaheim chilies; seeded
• -and finely diced
• 12 oz Liquid pectin
• Paraffin

Directions
Date: Sun, 24 Mar 1996 00:04:12 -0500 From: Wendy Lockman In a large saucepan over high heat, bring the vinegar and sugar to a = boil. Stir mixture until sugar is dissoved, and lower heat to simmer. Add = the jalepenos and Anaheims, and simmer for 10 minutes, all the while = skimming foam from the top. Stir in the pectin and bring to a boil. Boil for = one minute, remove from heat, and let stand for 20 minutes. Pour into hot steralized jars and seal with paraffin. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #85 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Jelly
Ingredients

• 3 Large; very ripe red bell
• -peppers; cored, seeded
• 6 -(up to)
• 8 Fresh Jalapeno chiles;
• -seeded (for milder flavor;
• -remove ribs; too)
• 1 1/2 c Cider vinegar (5% acid)
• 6 1/2 c Sugar
• 6 oz Bottled liquid pectin

Directions
Using a food processor or food chopper, finely chop bell peppers & jalapeno chiles. Turn chopped peppers & chiles into a large saucepan, stir in vinegar & sugar and bring to a boil. Boil, uncovered, about 30 minutes or until mixture is slightly thickened & peppers are clear. Remove from heat; cool about 10 minutes. Stir in pectin, return to heat, bring to a boil and boil about 2 minutes longer (at sea level) or until jelly sheets off the edge of a large, metal spoon held at right angles above pan. Remove from heat, skim off & discard foam and immediately pour jelly equally into 5 or 6 hot, sterilized 1/2-pint jelly glasses. Cool, then seal with paraffin and cover with lids. Makes 2-1/2 to 3 pints. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.